Results 141 to 150 of about 94,378 (201)

Quality Characteristics of Steamed Bread with Repeated Fermentation Processes

Journal of the Korean Society of Food Science and Nutrition, 2011
Ki-Bo Choi, Hyun-Sook Kim, Seong-Oh Kim, Hong-Soo Ryu, Eun-Soon Lyu   +4 more
openaire   +1 more source

Nutritional and Functional Enhancement of Chinese Steamed Bread Through Incorporation of <i>Acheta domesticus</i> and <i>Antheraea pernyi</i> Pupae Powders. [PDF]

Foods
Liu Y, Lu Y, Nakkote P, Li H, Liu R, Siriamornpun S.   +5 more
europepmc   +1 more source

Quality Characteristics of Steamed Bread with Brown Rice Sourdough

Culinary Science & Hospitality Research, 2016
null 최동순, null 이명호, null 박향숙   +2 more
openaire   +1 more source

Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread. [PDF]

Foods
Ma R, Han S, Song J, Bai Z, Yue C, Li P, Wang L, Luo D.   +7 more
europepmc   +1 more source

Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber. [PDF]

Foods
Zhao J, Xie W, Chen Z, Zheng Y, Li S.
europepmc   +1 more source

Comparative Genomics and Characterisation of the Role of Saccharomyces cerevisiae Respiration in the Fermentation of Chinese Steamed Bread. [PDF]

J Fungi (Basel)
Gao Y, Guo Y, Pang J, Liu M, Yuan T, Wang Q, Liu J.   +6 more
europepmc   +1 more source

Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior. [PDF]

Food Chem X
Bilal M, Wu Y, Wang G, Liu G, Yar MS, Li D, Xie C, Yang R, Jiang D, Wang P.   +9 more
europepmc   +1 more source

Effects of high-molecular-weight glutenin subunit on hard-steamed bread quality. [PDF]

Front Genet
Zhao J, Wang T, Zhao J, Qiao L, Wu B, Hao Y, Ge C, Feng Z, Zheng X.   +8 more
europepmc   +1 more source

Fortification of Chinese Steamed Bread Through Broken <i>Ganoderma lucidum</i> Spore Powder Incorporation: Effects on Physicochemical and Quality Properties. [PDF]

Foods
Chen J, Cheng D, Luo S, Hu Y, Liu C, Guo X, Yu X, Zhang L, Wu J.   +8 more
europepmc   +1 more source

Effects of Xylanase on Quality of Frozen Dough Steamed Bread

Food Science and Technology Research, 2016
Ren, Shuncheng, Ma, Ruiping
openaire   +2 more sources